Baking cheesecake in a loaf pan allows you to make a half-batch whenever the mood strikes.
. And bonus: If your recipe calls for a crumb crust, such as her highness the B.S.G.C.C., the shape of the loaf pan actually allows for another cool trick. Toss in your buttery crumbs from the food processor, then gently shake the pan. Now, take aloaf pan and press it down into the crumbs from above, like you’re stacking the two pans. Even, firmly pressed crumb layer, just like that.
If you’re especially concerned about cracks in the surface—which I have noticed from time to time when converting recipes to their loaf pan form —then. A loaf pan is much less fussy than a springform to fit into a bain-marie. And since a loaf pan doesn’t have the open bottom seam of a traditional springform, you don’t have to bother wrapping it in foil to prevent water from permeating the batter. Simply set your loaf pan within a 13x9" pan and bring a kettle of water to a boil.
Not only is it faster to bake a cheesecake in a loaf pan, but the humble little loaf, with its snug parchment slings, will make your cheesecake one thousand times easier to slice and serve neatly. You can skip the drama of wildly different wedges, since a loaf shape is a breeze to eyeball.It's B.S.G.C.C. time: